# Introduction
Bring some zest to your table with one of Italy’s finest desserts, the Italian Lemon Cream Cake! Bursting with fresh, tangy lemons and layered with a creamy lemon filling, this dessert is a refreshing treat that is worth every bite. It’s the perfect cake for all occasions, whether it’s a summertime backyard barbecue or a sophisticated dinner party.
# Why Make this Recipe
Making this Italian Lemon Cream Cake from the comfort of your home allows you to relish the perfect blend of tangy and sweet, smooth and fluffy – all in one bite. This cake is sure to impress your friends and family with its sophisticated flavor profile and beautiful presentation. Plus, there’s nothing like cutting into a homemade cake and serving slices full of love and effort.
# How to Make Italian Lemon Cream Cake
Embarking on this baking journey brings light and zest into your kitchen. Here, we’ve broken down the process into simple ingredient lists and easy-to-follow steps. Just follow these instructions, and you’ll be well on your way to serving this Italian classic.
# Ingredients:
**For the Cake:**
– 2 1/3 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 1/2 cups granulated sugar
– 3/4 cup unsalted butter, softened
– 3 large eggs
– 1 tablespoon lemon zest
– 1 teaspoon vanilla extract
– 3/4 cup whole milk
**For the Lemon Cream Filling:**
– 1 cup heavy whipping cream
– 1/2 cup powdered sugar
– 1/3 cup lemon curd
– 1 teaspoon vanilla extract
**For the Topping:**
– Powdered sugar for dusting
– Extra lemon zest for garnish
# Directions :
Please refer to the above instructions
# How to Serve Italian Lemon Cream Cake
Serve this delightful cake chilled, as it allows the flavors to meld together beautifully. A dollop of whipped cream on top, and a sprinkling of fresh berries on the side, would further enhance the cake’s look and taste.
# How to Store Italian Lemon Cream Cake
Store slices of the Italian Lemon Cream Cake in an airtight container in the refrigerator for up to a week. It can also be frozen for up to three months, simply defrost overnight in the refrigerator before serving.
# Tips to Make Italian Lemon Cream Cake
– Always use fresh lemons for bright tangy flavors.
– Wait for the cake layers to cool completely before applying the lemon cream filling, so that it doesn’t melt.
– During baking, if the top of the cake becomes too dark, cover it with foil to prevent it from burning while it continues to bake.
# Variation (if any)
You could add a touch of fresh mint for that fragrant aroma which perfectly complements the citrusy flavor of the cake.
# FAQs
1. Can I substitute lemon curd with something else?
If you cannot find lemon curd, you can make your own or use lemon zest mixed with sugar as a substitute.
2. Can I use lemon juice instead of lemon zest?
It is not advisable to replace lemon zest with lemon juice as that would affect the cake batter consistency.
3. How long should I wait for the cake to cool before applying the frosting?
Aim for the cake to be completely cool before applying frosting. This could take about 2-3 hours.